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OverviewLow-moisture foods (LMF) are foods that are naturally low in moisture or are produced from higher moisture foods through drying or dehydration processes. These foods typically have a long shelf life and have been perceived for many years to not represent microbiological food safety risk hazards. However, in recent years, a number of outbreaks of food-borne illnesses linked to LMF has illustrated that despite the fact that microorganisms cannot grow in these products, bacteria do have the possibility to persist for long periods of time in these matrices Full Product DetailsAuthor: Food and Agriculture Organization , World Health OrganizationPublisher: Food & Agriculture Organization of the United Nations (FAO) Imprint: Food & Agriculture Organization of the United Nations (FAO) ISBN: 9789251365595ISBN 10: 9251365598 Pages: 303 Publication Date: 31 October 2022 Audience: Professional and scholarly , Professional & Vocational Format: Paperback Publisher's Status: Active Availability: In Print  This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsReviewsAuthor InformationFounded in 1945, the Food and Agriculture Organization (FAO) leads international efforts to defeat hunger. Serving both developed and developing countries, FAO provides a neutral forum where all nations meet as equals to negotiate agreements and debate Tab Content 6Author Website:Countries AvailableAll regions |
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